Couscous With Fresh Spinach, Mushrooms, And Tomato

This side dish is great served warm or room temperature. And it will still be great the next day when it’s served cold after being refrigerated.

Directions

1. Cook the couscous according to package directions. Drain and rinse.

2. Prepare the dressing. In a small bowl, whisk together olive oil, red wine vinegar, mustard, honey, oregano, basil, salt, and pepper.

3. Add spinach leaves, baby bella mushrooms, and tomatoes. Add dressing and toss lightly to combine.

Notes:

I enjoy pasta and salads lightly dressed. If you like a heavier dressing, just double the dressing ingredients.

Couscous Easy side dishes Elky Friedman Healthy Mushrooms Shabbos Spinach Tomatoes